"These are authentic dishes of the region made with its typical products," said Brochot, who added that he spends time cooking traditional French dishes not only at work but also after work for his family and friends.

Le Nguyen, a participant at the cooking class, said she was thrilled to learn more about French cuisine, particularly about how to balance all the flavors in the right way.

"I learned how to keep the natural color of the ingredients while shaping the dish and combining main ingredients such as beef, chicken, and lamb with vegetables, mushroom, celery, carrots and wine."

During his five nights at the Caravelle, chef Brochot also offers a French menu and two set menus featuring his favorite dishes from his restaurant in Montceau.